Wheat Allergy

1.  True wheat allergy is relatively uncommon in infants and children, most of whom outgrow the allergy. It affects far fewer adults. Please note: this diet alone is not sufficient for the treatment of Celiac disease (please refer to “Gluten Free” diet page)

2.  While following a wheat free diet is not sufficient for those with Celiac disease, all food products labeled “gluten free” are free of wheat and acceptable for wheat allergy

3.  Living wheat free is challenging, however with the increase in gluten free products and companies, there are many more options available

4.  Avoid foods containing white or wheat flour, bran, bulgar, farina, couscous, spelt, and Kamut

5.  Check cereal boxes carefully. Some oat and rice cereals, for example, contain wheat starch or additives

Food Categories to Avoid

• Baked products (such as muffins, cookies, cakes, pies, and breads)
• Pancake and waffle mixes
• Soups, sauces, salad dressings, and gravies (that use flour as a thickener)
• Pasta, pasta/rice mixes, stuffing
• Processed meats, breaded meats, meatloaf
• Ovaltine, Postum, Instant cocoa
• Soy sauce, tamari, and Tempura

READ YOUR LABELS TO DETERMINE IF A PRODUCT IS WHEAT-FREE

Reading Ingredient Labels

Avoid foods that contain wheat or any of these ingredients:

 *  Information on this webpage has been adapted from The Food Allergy & Anaphylaxis Network 2006.